Brown Sugar Shortbread

*from northpole.com* Enjoy!

Brown Sugar Shortbread

• 2 cups butter
• 1 cup brown sugar
• 1/4 teaspoon salt
• 4 cups flour

1. Bring butter to room temperature.
2. Preheat oven to 300 degrees.
3. Cream the butter until it is the consistency of whipped cream
4. Beat in sugar. Add salt. Add flour in 4 portions (one cup at a time) mixing well after each addition.
5. Turn out onto a floured board and pat or roll to 1/4 to 1/2 inch thick.
6. Cut into shape desired with cookie cutter.
7. Place on an ungreased cookies sheet and bake for about 20 minutes or until lightly browned.
8. Keep your on eye on them, shortbread burns really fast. ENJOY!

Butter Pecan Turtle Cookies

*from northpole.com* Enjoy!

Butter Pecan Turtle Cookies

• 2 cups all-purpose flour
• 1 cup firmly packed brown sugar
• 1/2 cup butter, softened
• 1 cup pecan pieces
• 2/3 cups butter
• 1/2 cup firmly packed brown sugar
• 1 cup milk chocolate chips

1. Heat oven to 350 degrees F.
2. In large mixer bowl combine flour, brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until well mixed and particles are fine (2 to 3 minutes).
3. Press on bottom of 13 x 9 inch baking pan.
4. Sprinkle pecans evenly over unbaked crust.
5. In 1 quart sauce pan, combine 2/3 cup butter & brown sugar.
6. Cook over medium heat, stirring constantly, until entire surface begins to boil.
7. Boil 1 minute, stirring constantly.
8. Pour over pecans & crust.
9. Bake 18-22 minutes or until entire caramel layer is bubbly.
10. Remove from oven. Immediately sprinkle with chocolate chips; allow to melt slightly (2-3 minutes)
11. Swirl chips with a butter knife leaving some whole for a marbled effect.
12. Cool completely; cut into bars. ENJOY!

M&M Cookies

*from northpole.com* Enjoy!

M&M Cookies

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon water
• 1 teaspoon vanilla
• 1 cup shortening
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 cups flour
• 1 package M&Ms

1. Preheat oven to 350 degrees F.
2. Blend eggs with soda, salt, water, vanilla, shortening. then add white & brown sugar stir.
3. Add flour and stir.
4. Mix in M&Ms.
5. Use tablespoon to drop dough on cookie sheet.
6. Bake for 8 to 10 minutes, until light golden brown. ENJOY!

Santa's Whiskers

*Found at northpole.com*

Santa's Whiskers

• 3/4 cup (1 1/2 sticks) margarine
• 2 cups flour
• 3/4 cup sugar
• 1 tablespoon milk
• 1 teaspoon vanilla
• 3/4 cup finely chopped candied red or green cherries
• 1/3 cup finely chopped pecans
• 3/4 cup coconut

1. Beat margarine with an electric mixer on medium to high speed for 30 seconds.
2. Add about half the flour, also add sugar, milk, and vanilla.
3. Beat till thoroughly combined.
4. Stir in remaining flour, cherries and pecans.
5. Shape into 8-inch long rolls.
6. Roll in coconut.
7. Wrap in wax paper; chill 2- 24 hours.
8. When ready to bake, preheat oven to 375 degrees F.
9. Cut dough into 1/4-inch slices.
10. Place on an un-greased cookie sheet, for 10-12 minutes or until the edges are golden.
11. Cool cookies on a wire rack. ENJOY!

Christmas Cookies

Perhaps you have already done your Christmas baking, or perhaps you are looking for some inspirational recipes to get you started now. Or maybe you need to find the perfect cookie recipe to make for Santa in a few days. Either way, most of us bake at least a few cookies during the holiday season. It's a tradition that's enjoyed just as much by the baker as it is by the "eater". I think the term "healthy Christmas cookie" is contradictive, but a homemade cookie is still better than a pre-packaged one. My next few blogs will be of different cookie recipes, all gathered from the North Pole! (well....northpole.com, that is). Enjoy :)

Gingerbread Biscotti

I so plan on making this soon. It sounds wonderful, especially for this time of year. The recipe is from allrecipes.com. Enjoy!

Gingerbread Biscotti

• 1/3 cup vegetable oil (**or substitute with butter)
• 1 cup white sugar
• 3 eggs
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 1 cup whole wheat flour (**can use ap flour)
• 1 tablespoon baking powder
• 1 1/2 tablespoons ground ginger
• 3/4 tablespoon ground cinnamon
• 1/2 tablespoon ground cloves
• 1/4 teaspoon ground nutmeg

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
3. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
5. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy. ENJOY!

Enchilada Casserole

Yesterday's post for turkey enchilladas had me craving Mexican food! I decided to use the concept of my Mexican Lasagna recipe, combined with enchiladas, to come up with this. We all agreed that the recipe is a keeper! It was easy to make, yummy to eat. My measurements are not exactly precise, as when I whip things up off the top of my head, I rarely get a measuring cup out. This recipe is forgiving and will likely taste great with any amounts of the called for ingredients. Have fun with it and Enjoy!

Enchillada Casserole

• splash of EVOO
• 2 small (or 1 large) chicken breast, diced
• 1/2 red, yellow OR orange pepper, diced
• 1 cup plus 1/2 cup salsa
• 1/3 brick of cream cheese
• 6 tortilla shells
• 1 1/2 cups cooked rice
• 1 cup shredded cheddar cheese

1. Preheat oven to 425 degrees. Lightly grease a small casserole dish.
2. In a large frying pan, brown chicken in oil, oven med-high heat. Add diced peppers, and cook until softened, about 5 minutes. Stir in 1 cup of salsa and cream cheese. Heat over medium, until cream cheese is melted and everything is combined.
3. Place 2 tortilla shells in bottom of casserole dish. Tear them in half, if needed, to full cover the bottom of dish. Spoon rice over shells, then sprinkle with 1/2 cup cheese. Top with another layer of tortilla shells, then place the chicken mixture on those shells. Place the final 2 tortillas on, spoon the 1/2 cup salsa evenly over, and sprinkle with the final 1/2 cup cheddar cheese.
4. Bake in preheated oven for about 15-20 minutes, or until cheese is melted and just starting to brown. Serve immediately and ENJOY!